METHOD

Preheat oven to 180°C (350°F). Place the garlic and oil on a large oven tray lined with non-stick baking paper and cook for 10 minutes.

While the garlic is cooking, heat a large saucepan of water over low heat until just simmering. Add the vinegar and use a wooden spoon to create a gentle whirlpool. Crack each egg, one at a time, into a small bowl and gently slip into the water. Poach the eggs, one at a time, for 3–4 minutes or until the eggwhite is cooked and the yolk is still runny. Remove with a slotted spoon and set aside.

Place the tomatoes and basil on the traywith the garlic, sprinkle with salt and pepper and return to the oven for a further 10 minutes or until the tomatoes and garlic are soft.

Place the zucchini on the tray and return to the oven for a further 5 minutes to warm through. Remove from oven and toss to combine.

Divide between serving bowls and top each with a poached egg. Sprinkle with parmesan to serve. Serves 4.

Mary-Anne Boustany

Tried this tonight and everyone loved it. It was our first foray into zucchini pasta and it made a great impression on my hubby and kids. I must say though that the more garlic you roast and the more basil you add the tastier it is.

Preheat oven to 180°C (350°F). Place the garlic and oil on a large oven tray lined with non-stick baking paper and cook for 10 minutes.

While the garlic is cooking, heat a large saucepan of water over low heat until just simmering. Add the vinegar and use a wooden spoon to create a gentle whirlpool. Crack each egg, one at a time, into a small bowl and gently slip into the water. Poach the eggs, one at a time, for 3–4 minutes or until the eggwhite is cooked and the yolk is still runny. Remove with a slotted spoon and set aside.

Place the tomatoes and basil on the traywith the garlic, sprinkle with salt and pepper and return to the oven for a further 10 minutes or until the tomatoes and garlic are soft.

Place the zucchini on the tray and return to the oven for a further 5 minutes to warm through. Remove from oven and toss to combine.

Divide between serving bowls and top each with a poached egg. Sprinkle with parmesan to serve. Serves 4.

Mary-Anne Boustany

Tried this tonight and everyone loved it. It was our first foray into zucchini pasta and it made a great impression on my hubby and kids. I must say though that the more garlic you roast and the more basil you add the tastier it is.

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